Nothing is quicker and easier on a busy weeknight than throwing a few ingredients into one pan and getting your simmer on. Less cleanup is always a good thing to me. Oh, and leftovers for the next day of course!
And boy does this cajun sausage and rice skillet recipe make a large portion. There’s plenty for a family of four plus a little extra for your own little lunch treat the next day.
The cajun sausage and the cajun seasonings give this one a bit of warmth but it’s not overly spicy. If you’re little ones don’t like a bit of heat you can simply omit the cajun seasonings.
Cajun Andouille Sausage and Rice Skillet
Ingredients:
- 1 lb Cajun Style Andouille Sausage, sliced into 1/2 thick rounds
- 1/2 small onion, diced
- 1 green pepper, diced
- 1 cup rice
- 2 cups chicken broth
- 1 can of Rotel
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 3/4 teaspoon cajun seasoning
- 1 cup canned or frozen corn
- 1 cup black beans, undrained and unrinsed
- 1 and 1/2 cup shredded monterey jack cheese
Directions:
- In a large skillet, brown your sausage rounds with the onion and green peppers over medium heat.
- Add rice, broth, Rotel, salt, pepper, cumin and cajun seasonings. Stir well and cover. Lower heat to low-medium and simmer, stirring occasionally.
- When rice is almost cooked through, stir in the corn and black beans. Continue cooking until rice is tender.
- Remove from heat and top with monterey jack cheese. Put lid back on just until cheese has melted.
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